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QUALITY CHANGES IN WHOLE GUTTED SALMON DURING STORAGE AT ULTRA LOW TEMPERATURE STORAGE (SUPERFREEZING)

Category

Academic article

Language

English

Author(s)

Year

2011

Published in

Actes du Congrès International du Froid de l’IIF

ISSN

1025-9031

Volume

23

Page(s)

1862 - 1870

View this publication at Norwegian Research Information Repository